tomato-frittata
photograph by Mary Cowx

1/2 medium onion
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 cup packed arugula, roughly chopped
8 eggs
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 cup grated parmesan
1/3 cup ricotta cheese
additional salt and pepper, to taste

Preheat oven to 400 degrees.

In a skillet, heat olive oil over medium high heat. Once hot, add onion, season with salt and pepper, stir to combine, and reduce heat to medium.  Cook the onion until soft (approximately 5 minutes), then add the garlic and cook one minute more. Gently fold in the cherry tomato halves and arugula, season once more with salt and pepper.

Meanwhile, in a large bowl, combine eggs, 1/2 tsp salt, 1/4 tsp black pepper, and parmesan cheese. Whisk to combine. Pour the egg mixture into the skillet, and use a spatula to evenly arrange the ingredients. Cook for a few minutes, until the sides begin to set, then remove from heat. Using a spoon, dollop the ricotta cheese on top of the eggs.

Bake until the eggs are nearly set (approximately 7 minutes), then switch the oven to broil, and broil until the top of the frittata is set (approximately 1-2 minutes).

Remove from oven and allow frittata to cool. Slice and serve.


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About Lowes Foods

Lowes Foods supports local businesses because it is one. As the truly homegrown, Carolinas-based grocery store since 1954, Lowes Foods proudly brings community to the table by providing guests the freshest local products from farms and businesses in the South. Today Lowes Foods operates over 100 full-service supermarkets and employs nearly 9,000 people, but remains as committed as ever to one thing: bringing together the very best of everything local. To learn more, visit www.lowesfoods.com or follow Lowes Foods on Facebook or Twitter.

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Cowx is a food blogger from Charlotte. She loves bread, potatoes in every fashion, and ice cream, but she isn't afraid to write a diatribe against frozen yogurt.